Heat olive oil in stockpot. Add onion, carrot, and ginger. Sauté until onion is translucent. Add butternut squash and remaining spices; add enough stock to cover squash. Bring to simmer. Simmer gently until squash is soft. Puree with a handheld blender. You can use a countertop blender, but let soup cool slightly first. If soup is too thick, you can use remaining stock and thin to desired consistency. Bring to temperature and season with sea salt. Yields about 12 cups.